Easy Sheet Pan Protein Pancakes (with Greek yogurt)
These easy sheet pan pancakes are made with pancake mix, eggs, and Greek yogurt for a soft, fluffy breakfast that bakes all at once. No flipping required! Perfect for busy mornings, meal prep, and toddler-friendly pancake sticks.
Maker: Toddler Dietitian Tiff
From: Website(view original)
Prep Time
5 min
Cook Time
25 min
Servings
Recipe details are AI-assisted from Toddler Dietitian Tiff. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
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Cooking context
30 min estimated total time for 8 servings.
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Ingredients
- 2 cup pancake mix
- 2 eggs
- 1 cup plain Greek yogurt
- 1/2 cup milk
- 2 tbsp butter or oil
- 1 tsp vanilla extract
- 1/2 cup blueberries
Instructions
- 1Preheat the oven to 375°F (374°F) and line a 9x13 baking pan with parchment paper.
- 2In a large bowl, whisk together eggs, Greek yogurt, milk, melted butter, and vanilla extract until well combined.
- 3Add the pancake mix and stir until just combined. The batter should be thick like muffin batter but spreadable.
- 4If the batter is too thick, add 1-3 tablespoons of milk until it reaches the desired consistency.
- 5Spread the batter evenly into the prepared baking pan.
- 6If desired, add optional toppings like blueberries or chocolate chips. To prevent sinking, toss the toppings in a small amount of flour before adding them to the batter.
- 7Bake for 18-22 minutes, or until the center is set and lightly golden.
- 8Remove the pancakes from the oven and let them cool slightly.
- 9Slice the pancakes into squares or strips for easy serving.
- 10Serve warm and enjoy!